Vegan Baja-Style Cauliflower Tacos

Name: Vegan Baja-Style Cauliflower Tacos
Total time: 60 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 cup Coleslaw Mix (3 cups (7½ ounces) coleslaw mix); ½ cup Mango (½ mango, peeled and cut into ¼-inch pieces (¾ cup)); 1 tbsp Cilantro (1 tablespoon chopped fresh cilantro); 2 tbsp Lime (2 tablespoons lime juice); 1 tbsp Jalapeño (1 tablespoon minced jalapeño chile); 0 pieces Table Salt (Salt and pepper); 1 cup Coconut Flakes (1 cup unsweetened shredded coconut); 1 cup Panko (1 cup panko bread crumbs); 1 cup Coconut Milk (1 cup canned coconut milk); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Cumin Powder (1 teaspoon ground cumin); ¼ tsp Cayenne Pepper (¼ teaspoon cayenne); ½ piece Cauliflower (½ head cauliflower (1 pound), trimmed and cut into 1-inch pieces); 8 pieces Corn Tortilla (8-12 (6-inch) corn tortillas, warmed — up to 12)

Vegan Baja-Style Cauliflower Tacos - Main Courses (Japanese)

60 minJapanese

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Adjust oven rack to middle position and heat oven to 450 degrees. Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and ¼ teaspoon salt in bowl, cover, and refrigerate.
2Spray rimmed baking sheet with vegetable oil spray. Combine coconut and panko in shallow dish. Whisk coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in bowl. Add cauliflower to coconut milk mixture; toss to coat well. Working with 1 piece cauliflower at a time, remove from coconut milk, letting excess drip back into bowl, then coat well with coconut-panko mixture, pressing gently to adhere; transfer to prepared sheet.
3Bake until cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping cauliflower and rotating sheet halfway through baking.
4Divide slaw evenly among warm tortillas and top with cauliflower. Drizzle with cilantro sauce and serve.